Line Cook 1 - New South Kitchen

Omni Hotels & Spas•Atlanta, GA

About The Position

Provides technical and administrative assistance to the Executive Sous Chef and helps ensure effective kitchen operations and food production. The role supports kitchen service by preparing assigned menu items, maintaining food quality and availability, controlling food costs, and following company standards, recipes, sanitation rules, and procedures.

Requirements

Basic knife skills.
At least 2 years of experience in a fast-paced culinary environment.
Ability to multitask and understand kitchen sanitation.
Ability to stand for more than 8 hours per day.
Flexible scheduling, including nights, weekends, and holidays.
Must reside within 50 miles of the hotel.
Must have or obtain a Food Handlers certification.

Responsibilities

Follow, enforce, and comply with company rules, policies, procedures, standards, and recipes.
Support the lead cook and supervisor.
Control the quality and consistency of food served.
Ensure food supplies needed for service are available in appropriate quantities and on time.
Assist with controlling food costs.
Learn all menu items produced at the assigned station.
Refrigerate cold food properly.
Help ensure product availability for all outlet items.
Direct proper sanitation of kitchen facilities and equipment.
Keep the kitchen clean and organized during business operations.
Ensure staff follow Ecosure rules and procedures.
Ensure kitchen equipment is in good working order.
Maintain walk-in coolers, including food rotation and cleanliness, and report maintenance needs.
Follow hotel and kitchen expectations and guidelines.
Ensure shipments are properly processed upon arrival.
Follow food preparation standards in recipe books.